225g (8oz) suet pastry.

Filling

450g (1lb) stewing steak, trimmed.
100g (4oz) kidney.
A little seasoned flour
Stock.

(1) Line a greased 1.2 litre (2 pint) pudding basin.

(2) Cut up meat and kidney, roll in seasoned flour, place in a lined basin and half fill with stock.

(3) Dampen the edge, roll out the remaining pastry to fit top, seal edges well.

(4) Cover with greaseproof paper and foil and steam for four hours.

Meat puddings are normally served from the basin they are cooked in wrapped in a napkin.